Share Our Holiday Table: Pom Pie Delight

More than 17 million children struggle with receiving regular nutritious meals every day. This doesn’t happen in some far off land. It happens right here in the USA. During the season of lavish parties, gifts, and merriment, many are struggling with receiving the most basic of needs.

How you can help: go to the Share Our Holiday Table’s donation page and PLEASE make a donation.

How I’m helping: When my friend, Gaby, asked if I’d like to participate in a progressive blogger dinner to raise awareness of childhood hunger in the US, I jumped at the chance. I love this community I’m involved in and am always thrilled when I have the opportunity to join others in such a wonderful event.

My contribution is dessert, my favorite part of any meal. I’m not a big fan of overly sweet desserts so it took me a while to Frankenstein this dessert from various other recipes I had in my file and tweak it a bit. The shortbread crust is just buttery enough to pull it together beautifully; the tangy cream cheese is lightened up with whipped cream; and it’s topped with a wonderfully tangy sweet Pomegranate Mousse that just tastes like silk in your mouth.

Place flour & sugar into a food processor and pulse twice. Add chilled butter and pulse several times until the texture is grainy. If you don’t have a food processor, use a pastry blender or 2 forks to get to the grainy texture. Add nuts at this point. Press all the ingredients into a 9×13 pan or less than 1/2 the ingredients into a 8″ tart pan. Bake at 350 for 15 – 20 minutes. Let cool.

Combine PomWonderful Pom Juice, sugar, juice, and zest in a medium sized saucepan. Reduce until half or until it reaches a syrup consistency [should coat the back of a spoon]. Let Cool. Once the Pom syrup has cooled, fold into whipped cream. Pour over cream cheese filling and refrigerate until set.

Decorate with Pistachio nuts & pomegranate arils, if available.

For more recipe ideas, please visit the talented and lovely blogs of my foodie friends.